Julie Clark
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Chicken and Green Bean Casserole
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This Chicken and Green Bean Casserole is an easy weeknight meal packed with cheesy chicken in a creamy sauce. The crunchy French-fried onions on top add the perfect finishing touch.
One of my holiday side dishes is green bean casserole. It competes only with sweet potato casserole and buttery rolls. I love that vegetable casserole so much that I even use the leftovers to make green bean casserole pizza!
If you love this easy side dish too, why not turn it into a main dish by adding protein? This easy chicken and green bean casserole recipe has the comforting flavors of the holidays with the ease of a weeknight dinner.
Ingredients in Chicken and Green Bean Casserole
- Sour cream, milk and cream of mushroom soup. These both combine to make the ultimate creamy sauce for the chicken casserole.
- Chicken. Boneless skinless chicken breasts work great. Boneless skinless chicken thighs are another option. For either you choose, cut the chicken in small cubes so it cooks quickly.
- Green beans. I used canned green beans. If you have frozen or fresh green beans, cook them first before adding to the casserole.
- Seasonings. Salt, pepper, garlic powder and onion powder. Classic, comforting seasonings for a comforting green bean casserole with chicken.
- French fried onions. What’s a bean casserole without those crunchy onions on top?
✨ See the recipe card for full ingredients and amounts. ✨
How to Make Chicken and Green Bean Casserole
To prepare, preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and fully cooked through. Drain any excess liquid and set aside.
- In a large bowl, mix together cream of mushroom soup, sour cream, and milk until smooth. Add garlic powder, onion powder, salt, and pepper to the mixture. Stir to combine.
- Fold in the diced chicken, drained green beans, and 1 cup of the shredded cheese.
- Transfer the green bean mixture to the prepared casserole dish. Sprinkle the remaining 1 cup of shredded cheese and french fried onions on the top of the casserole.
- Bake for 20 minutes until heated through.
Recipe Variations
- Use cream of chicken soup rather than mushroom soup if desired.
- Add stuff in! Try adding bacon, water chestnuts or diced mushrooms to the casserole, just like you would with traditional green bean casserole.
- Love rice? Add 1 ½ cups of cooked rice for a chicken and green bean casserole with rice.
- Swap out the chicken for leftover turkey during the holidays. It’s a great way to use up those leftovers.
- Use frozen or fresh green beans rather than canned if you prefer. Cook the green beans in simmering water for 5 minutes to soften them slightly.
What to Serve with Chicken Green Bean Casserole
Because this casserole has a creamy gravy, it’s perfect with a side of mashed potatoes and dinner rolls.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days
Chicken and Green Bean Casserole
This Chicken and Green Bean Casserole is an easy weeknight meal packed with cheesy chicken in a creamy sauce. The crunchy French-fried onions on top add the perfect finishing touch.
Servings 6
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 3 medium boneless skinless chicken breasts cut into 1" cubes
- 1 tablespoon olive oil
- salt and ground black pepper to season the chicken
- 1 can cream of mushroom soup 10.5 ounces
- 1 cup sour cream
- 2/3 cup 2% milk
- 2 cups shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cans green beans drained, 14.5 ounces each
- 6 ounces French Fried onions
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the cubed chicken with salt and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and fully cooked through. Set aside. 3 medium boneless skinless chicken breasts, 1 tablespoon olive oil, salt and ground black pepper
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, mix together cream of mushroom soup, sour cream, and milk until smooth. Add garlic powder, onion powder, salt, and pepper to the mixture. Stir to combine. 2 cans green beans, 1 cup sour cream, 2/3 cup 2% milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Fold in the diced chicken, drained green beans, and 1 cup of the shredded cheese. 2 cans green beans, 2 cups shredded cheddar cheese
- Transfer the mixture to the prepared baking dish. Top with the remaining 1 cup of shredded cheese and french fried onions. 6 ounces French Fried onions
- Bake for 20 minutes until heated through.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 566kcal | Carbohydrates: 25g | Protein: 27g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 1132mg | Potassium: 581mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1263IU | Vitamin C: 12mg | Calcium: 376mg | Iron: 2mg
